Making the perfect salsa.
Yesterday Kristin and I devoted the day to canning some salsa for the coming year. (She'll continue the process next weekend). We canned 36 jars of salsa in three varieties: Hot, Medium, and Peach. Each used a different recipe beyond just the peppers and sweetness, and all turned out incredibly well. I'm sure she'll detail the process when our food blog gets off the ground, but for now, as with the pie, here are some photos from yesterday's adventure!
A shoutout to Dillner Family Farm, from which most of the ingredients were sourced!
And finally, the tasting! Hard to choose, but the robust, limey hot salsa was probably my favorite.